Vegetable Beef Soup

Vegetable Beef Soup. Super comforting, hearty and may be prepared in but forty five minutes! there's nothing additional that i like than soup once it’s cold outside. we've been obtaining alot of rain and colder temps within the Northeast and this is often the right soup for on a daily basis like today!

This soup is full of vegetables, tomatoes, and beef. the meat gets super tender because it cooks within the soup and adds innumerable flavor to the broth. i like however straightforward this soup may be thrown along. merely brown the meat and sauté the veggies. Stir in broth, crushed tomatoes and seasoning. Simmer for 25-30 minutes. Serve with heat crusty bread, contemporary parsley and Parmesan cheese! This soup additionally serves regarding 6-8 which suggests a lot of leftovers! Enjoy!

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat cut into about 1 inch cubes
• 1 large onion chopped
• 3 cloves garlic minced
• 3/4 cup carrots diced
• 3/4 cup celery diced
• 3-4 russet or yukon gold potatoes cubed and peeled (if desired)
• 1 can 28 oz. diced tomatoes, with juice
• 1 tablespoon worcestershire sauce
• 4 cups beef stock
• 1 cup water
• 2 bay leaves
• 1 tablespoon Italian seasoning
• salt and pepper
• fresh parsley
• parmesan cheese
• crushed red pepper flakes

Instructions

1. Heat oil in a large pot.
2. Add in the steak in batches making sure not to over crowd the pan. (I did two batches). Cook until browned on both sides, about 2-3 minutes.
3. Remove from the pan and set aside.
4. Add in the onion, garlic, carrots, celery and potatoes. Saute for 3-4 minutes stirring occasionally.
5. Add the remaining ingredients as well as the steak.
6. Bring to a boil and simmer for 25-30 minute.
7. Season with salt and pepper to taste and serve with fresh parsley, cheese and crushed red pepper flakes if desired.

Adapted from HERE

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